The garden sandwich

1. 6 slices swiss cheese squeeze spinach to remove excess liquid.
2. Combine spinach, green onions, mayonnaise, minced green pepper, lemon juice, and salt; stir mixture well, and set aside.
3. melt 1 tablespoon butter in a skillet; add sliced mushrooms, and saute until tender; set aside.
4. spread about 1 teaspoon softened butter on one side of each bread slice.
5. Lightly brown 6 bread slices, buttered side down, on a hot griddle; remove from heat.
6. spread spinach mixture evenly on unbuttered sides of toasted bread; sprinkle with alfalfa sprouts, sauteed mushrooms, and sunflower kernels.
7. Set aside.
8. place 1 slice each of provolone, cheddar, and swiss cheese on unbuttered side of remaining 6 bread slices.
9. Place bread, buttered side down, on hot griddle; cook over medium heat, just until cheese softens and bread lightly browns.
10. To serve, put cheese-topped bread slices and spinach-topped bread slices together.
11. Yield: 6 servings.